Italian Sausage & Potato Soup
The Story Behind the Recipe:
I was craving a bowl of Zuppa Tuscana. Did you ever have that friend that you loved to get endless bowls of soup, salad, and bread sticks with to catch up with at Olive Garden? I did. But she was more than a friend. She was my mother-in-law, Carlisle. We got so close, I called her ‘mom’ as my adopted mom through marriage. She and I grew close over bowls of cozy soup at the Olive Garden. She passed away suddenly on New Years Eve 2022, and it was the toughest grief I’ve ever experienced. I lost my mom.
She loved to cook, and so did I. We shared sweet recipes back and forth. Carlisle was such a bright soul. Extremely warm and caring, but if you knew Carlisle if you got in a conversation with her prepare for it to be a deep and long one- so we ate a lot of soup and bread sticks. Her and I’s bond with cooking was so deep that that day before she passed away she purchased my birthday gift (a Staub cast iron stew pot).
When I crave a sweet hug from Carlisle, all I have to do is cook up this wonderful soup. It not only warms my heart, but brings such sweet joy with the memories we shared.
So it’s more that just a bowl of soup. It’s more important who you share it with.
Italian Sausage & Potato Soup
Italian Sausage & Potato Soup
Servings: 12
Ingredients:
16 oz Mild Ground Italian Sausage
32oz Chicken Broth (or can sub for 32oz Chicken Broth)
32oz Bone Broth ( or can sub for 32oz Chicken Broth)
40oz Shredded Hashbrowns
1 yellow onion
1 TBSP Italian Seasoning Mix
1 tsp salt
2 TBSP Sherry Vinegar (can sub for lime juice)
½ Cup of Heavy Whipping Cream (can sub for half and half, but prepare for it not to be as creamy)
2 TBPS of Olive Oil
Stove Top Directions:
***Please, wash your hands***
Start with heating up a large sauté pan to be searing hot with olive oil.
Add onion, Italian seasoning mix, and salt. Cook until onions are gold brown and translucent.
While sausage and onions are cooking- in a separate large stew pot* combine bone Broth, Chicken broth, Potatoes. Bring to a simmer.
Simmer chicken broth pot for for 15-20 minutes until potatoes are tender. Mix occasionally.
Take 6 cups of the chicken broth/potato mix and blend with a blender (caution may still be hot)
After blended add back to the Stew Pot.
Combine onion and meat mixture to stew pot.
Simmer for an additional 5-10 minutes to allow flavors to develop. Mix occasionally.
Once complete add sherry vinegar and heavy cream.
Mix well and enjoy.
Lazy Version Crockpot:
***Wash your hands***
Place sausage in crockpot (DO NOT CRUMBLE-KEEP WHOLE*)
Add broth and potatoes.
Cook on high for 4 Hours
Come back- your sausage should be fully cooked. Place on a plate. We intentionally kept it separate- so we can blend the potatoes smooth.
Before adding onions/sausage to the crockpot- we are going to blend 6 cups of the soup mixture in a blender, then add this blended mix back to the crock pot.
Next heat a large sauté pan with olive oil until searing hot.
Add onion, Italian seasoning mix, and salt. Cook until onions are gold brown and translucent.
Combine onions with soup.
Next Brown the sausage- it should already be full cooked. Crumble and brown.
Add sausage back to soup mixture.
Once complete add sherry vinegar and heavy cream.
Mix well and enjoy.
Recommendations:
Simply Potatoes Shredded Hashbrowns in the fridge section
Sherry Vinegar- it’s not a common pantry staple, but it is incredible in so many dishes with adding a pop of acid without the citrus taste. I wasn’t convinced at first either. I personally use O Olive Oil and Vinegar California Aged Sherry Vinegar from Publix.
Pair with a crunchy bread for dipping.
Macros:
Homecooked Version (as prepared): Calories: 285-300; Carbs 19-20g Protein 12-13g; Fat 16-18g
Leaner-Extra Protein Version (half and half + double bone broth)- Calories: 275-295; Carbs 19-20g; Protein 17-20g; Fat 14-17g
